Mint Chocolate Chip Skillet Cookie

Why have just one Mint Chocolate Chip Cookie when you could have a giant one that fills an entire skillet? And please, for the love, eat this with a scoop of vanilla ice cream.

Mint Chocolate Chip Skillet Cookie from The Food Charlatan

Will someone please remind future Karen what “walks to the park” are actually like? Around here they should be renamed “Death March for Small Children.” Or maybe just, How Many Bikes Can One Woman Carry Home (obstacles include but are not limited to: screaming children, snotty faces, blistered toes from lack of socks (I TOLD HER TO PUT THEM ON), and a battle of wills.)

Mint Chocolate Chip Skillet Cookie from The Food Charlatan

I can see the headlines: “Woman drags 2 children crying and screaming down the street.” Or how about, “Woman seen fleeing from her own kids,” or how about, “Woman seen stealing innocent children’s bikes; children weep.”

They would take me away in handcuffs, and my last words before they ducked my head into the police car would be, “but they SAID they wanted to bike!! I TOLD them it was too far! I’M INNOCENT!!!

Mint Chocolate Chip Skillet Cookie from The Food Charlatan

Mint Chocolate Chip Skillet Cookie from The Food Charlatan

Mint Chocolate Chip Skillet Cookie from The Food Charlatan

If you ever visit me in jail, please bring me this Mint Chocolate Chip Skillet Cookie. And a spoon. Just one.

Mint Chocolate Chip Skillet Cookie from The Food Charlatan

I have been meaning to make these ever-popular Mint Chocolate Chip Cookies into a skillet recipe for almost a year now. It was SO worth the wait! You will not believe how perfectly mint chocolate-y  these turned out to be. You can decide just how gooey you want them to be by adjusting the bake times: longer baking = less gooey.

Mint Chocolate Chip Skillet Cookie from The Food Charlatan

I like gooey.

You can add as much or as little peppermint extract as you want, and the same goes for the green food coloring. DON’T forget to eat this with a scoop of vanilla ice cream!! This would be a fun treat to make on St. Patrick’s Day!

If you make this giant cookie, snap a photo and tag on Instagram with #TheFoodCharlatan so I can see it!

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Mint Chocolate Chip Skillet Cookie

Yield: Serves 8

Recipe by The Food Charlatan

Ingredients

  • 14 tablespoons salted butter (1 stick plus 6 tablespoons), softened
  • 1 and 1/3 cup granulated sugar
  • 2 eggs
  • 10 drops green food coloring
  • 1 teaspoon peppermint extract
  • 2 and 1/2 cups flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 10-ounce package dark chocolate chips, some of it chopped

Instructions

  1. Line a 10 inch cast iron skillet (or pie plate) with parchment paper, or grease well.
  2. Preheat oven to 350 degrees F.
  3. In a large bowl or stand mixer, beat together the butter and sugar until it is fluffy, at least 2-3 minutes. Make sure you scrape the sides and bottom.
  4. Add eggs, green food coloring, and peppermint extract. Beat well.
  5. Add the flour (make sure you spoon it into the measuring cup and level off). Before you stir in the flour, add baking powder, baking soda, and cream of tartar. Stir this into the flour a little bit, then beat the flour into the wet ingredients until the flour is not quite incorporated.
  6. Reserve about 1/2 cup chocolate chips and set aside. (This is to add on top after you bake.)
  7. Split the remaining chocolate in half and chop half of it with a knife. Add it all (chopped and unchopped) to the dough.
  8. Fold in the chocolate until mixed in well and all the flour is incorporated.
  9. Spread the dough into the prepared pan. I got my fingers a little wet and pressed it in.
  10. Bake uncovered for 20 minutes.
  11. Loosely tent the cookie with foil, then continue baking for another 13-15 minutes. You will know it's done when the center is only jiggling a little when you shake the pan. There should be some spots of golden on top, but not too many. Top with a few of the remaining chocolate chips while it's still hot so that they get all melty and irresistible.
  12. Serve warm with vanilla ice cream!

Notes

How long you bake this skillet cookie is totally up to you. If you are going for a brownie-like texture, then under bake it. If you want it more cookie-like, bake until it is set.

http://thefoodcharlatan.com/2016/02/26/mint-chocolate-chip-skillet-cookie-recipe/

Here are some other mint-chocolate combos you will looooove:

The original Mint Chocolate Chip Cookies. This is one of the most popular posts on my site! Today’s skillet version is adapted from this recipe.

Mint Chocolate Chip Cookies from The Food Charlatan

Thin Mint Marshmallow Brownies << I’ve used mint Oreos with this too!

Thin Mint Marshmallow Brownies from The Food Charlatan

Mint Chocolate Covered Almonds << these are a healthier mint-chocolate choice  :)

Mint Chocolate Covered Almonds from The Food Charlatan

Have you ever had a Shamrock Shake from McDonald’s? Try this Oreo Shamrock Shake!

Oreo Shamrock Shakes from TheFoodCharlatan.com

There are so many amazing mint chocolate chip desserts! Check these ones out:

Chocolate Dipped Mint Shortbread Cookies << my friend Trish from Mom on Timeout brought these to a party once and I ATE THEM ALL.
Mint Chocolate Chip Fudge from Chocolate, Chocolate, and More
Mint Chocolate Chip Cake from Confessions of  Cookbook Queen

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Comments

  1. says

    Which is worse; a walk to the park or babysitting your little cousin, taking him to church, and having him yell in the church library that one of us was trying to kill him? #truestory Hmm… ;P

    Oh my goodness, I can just imagine a slice (maybe the whole pan??), all warm and gooey with a scoop of ice cream melting on top – YUM!
    Lexi recently posted…Chocolate Cupcakes with Brown Sugar FrostingMy Profile

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